I went to a really great restaurant in Calgary a little while ago called Double Zero, they're mostly known for their pizza but we went to try something different. One of the appies that we ventured out to try was their Roasted Cauliflower. It was so good. I'd like to say that this one came close... but it came up a little short. I still think I would use this recipe (as a base) again because I did really like it. I think that the Double Zero one had potentially a little more oil than this one, and was probably roasted a little bit longer than this one.
We made this for my family for Easter as a side dish, to try to con them in to eating more vegetables. We might have hoarded it a little at our side of the table. If you don't think you like cauliflower at least try it like this first. Add more, less or different spices that you like - but these are a good start. I always buy 2 heads of cauliflower because there's usually some weirdness on them that you'll need to cut off. These two didn't have much, so I probably used way more than I needed too, close to the two full heads. I probably should have doubled the spices, or at least added some extra. Note to self for next time.
Here is the recipe I used:
Roasted Cauliflower and Chickpeas
Adapted and changed slightly from here
1 tablespoon ground coriander
1 tablespoon cumin
1/2 teaspoon cayenne pepper
1/3 cup vegetable oil
1 head cauliflower, cut into florets
One 19-ounce can chickpeas, drained
1 tablespoon Toasted Onion Flakes (Or an Onion I suppose)
1 teaspoon roasted garlic (Or real garlic)
Kosher salt and freshly cracked black pepper
1/2 cup grated Grana Padano
Juice of 1/2 lime
Preheat the oven to 400 degrees F.
Pour the oil into a large mixing bowl, and then add the spices. Add the cauliflower, chickpeas and onions, and toss to coat everything evenly. Place on a sheet tray and season with salt and pepper. Roast in the oven for about 10 - 15 minutes until it starts to get a little softer and brown. Add the Grana Padano over top. Put back in the oven until browned and the cauliflower is tender, 30 to 35 minutes. Finish with a squeeze of the fresh lime juice.
There's no picture because it probably doesn't look that appetizing to most people... but I will promise you it was all gone, quickly.